DaVinci spaghetti intertwined with zucchini noodles, and tossed in a lemon and caper cream sauce.
Lemon Caper Pasta
Boil the Noodles in a pot of water until al dente. When cooked, drain off the water.
In a large skillet melt a tablespoon butter, and roast the minced garlic.
Turn down the heat, and introduce the heavy cream to the skillet. Slowly bring up the temperature of the cream then add in the zucchini. Cook the zucchini for only a minute or two to soften.
Remove from heat and add the remaining ingredients.